Recently ate a few Sichuan hot pot, fried pork is really let me never get tired of eating, eat up the outside of the crispy, tender, pepper and sesame, is a little expensive, a plate of 29 yuan, the portion is also particularly small. So I'm going to fry my own crispy meat at home to eat more cost-effective, the method is also very simple.

The fried crispy meat is golden and crispy, bite the outside of the crispy, tender, juicy meat, and then dipped in a little cumin powder, do not need other seasoning, rich meat flavor in the mouth burst, is simply a feast for the taste buds. Crispy meat can be eaten either directly as a dish or as a snack, so if you like it, try it tonight.

1. Do a little crispy meat with pure lean meat can also be used, with five-flame meat can also be used, and then cut into strips spare

2. Add salt, pepper, cooking wine, soy sauce, scratched marinated for 20 minutes into the flavor

3. Adjust the batter: the amount of sweet potato starch and the weight of the egg to maintain 1:1 or so, stirring well clockwise

4. The batter also has a flavor. Sweet potato starch because of its ability to absorb water, use it to fry the effect is better than other starches, fried food taste more dry and palatable, there is no excess wetness.

5. every piece of meat is coated with batter

6. put chopsticks in a frying pan with small bubbles, put the crispy meat one by one into the pan, slowly fry on low heat until golden brown on both sides. Fish out the crispy meat, set aside for two minutes, continue to fry in the frying pan again, the texture will be more crispy.

7. Remove it to a plate, you can pad an absorbent paper or kitchen paper, to absorb the excess oil.

I like to dip the dry plate to eat, burnt spicy, mouth is meat, this method is quite simple and very delicious, like to eat crispy meat friends can collect, want to eat meat when you can do it.

1. Choose pork or chicken, beef can be

2. Pepper noodles are ready to go, put the pepper in a small pot over low heat to heat and bake the flavor, heat and pour it into a bowl, and then use a rolling pin to press it into out of the powder can be

3. Modulation of the batter, to use starch, do not use flour. Sweet potato starch viscosity, water absorption, are higher than the flour, fried out of the texture more crispy, and not soften after cooling, not hard. With flour it is easy to harden after cooling.

4. High oil temperature in the pot, and then high oil temperature deep-frying, so that the crispy meat is not soft, the taste is not greasy. Re-frying can force out the excess fat and water in the crispy meat, so it is still crispy after cooling.

5. Do not save time, ignore the marinated pork this step, the meat marinated in advance, not only can remove the fishy, but also flavor

6. The meat must be high oil temperature in the pot, and then high oil temperature deep-frying, so that the taste will be crispy and delicious.